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Ingredients
    For the cake
  • 1 cup (2 sticks) Unsalted butter, at room temperature
  • 1 cup C&H® Granulated Sugar, Easy Baking Tub
  • 4 large Eggs 
  • ¾ cup All-purpose flour
  • 2 ¾ cups Almond flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt 
  • ¼ teaspoon Ground cardamom 
  • 3 tablespoons Freshly squeezed lemon juice
  • 1 tablespoon Rose water
  • 1 teaspoon Lemon zest
    For the simple syrup
  • 4 tablespoons C&H® Granulated Sugar, Easy Baking Tub
  • 4 tablespoons Water 
  • 1 tablespoon Rose water
  • 2 teaspoons Freshly squeezed lemon juice
    For the icing and decoration
  • 1 ½ cups C&H® Powdered Sugar
  • 1-2 tablespoons Milk 
  • Chopped pistachios and edible dried rose petals, as garnish
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Instructions
Prep Time: 25 minutes / Bake Time: 45 minutes / Yields: 10-12 servings
Step 1

Preheat oven to 325°F. Grease and line with parchment paper one 8-inch springform pan.

Step 2

In a large mixing bowl, at medium-high speed, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at the time. Beat until well combined. Scrape de sides of the bowl as needed. 

Step 3

Sift together both flours, baking powder, salt, and cardamom. Reduce the speed of the mixer to low and add the flour mixture, beating until just combined. Scrape the sides of the bowl. Add lemon juice, rose water, and lemon zest and beat until just combined. 

Step 4

Pour the batter into the prepared pan and bake for 45 minutes or until a toothpick comes out clean when inserted in the middle of the cake.

Step 5

While the cake is baking, prepare the simple syrup. Place the ingredient for the syrup in a small saucepan and heat until simmering. Stir to dissolve all the sugar. Simmer for 5 minutes. Remove from heat. 

Step 6

Remove the cake from the oven when done and place on top of a cooling rack. Poke holes all over the cake and slowly pour the warm syrup over the cake. Cool to room temperature. 

Step 7

Remove the cake from the pan and transfer to a serving platter. Whisk powdered sugar with milk until smooth. Add more milk to adjust to desired consistency. Spoon Icing over the cake and garnish with pistachios and rose petals.

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